Well, the second time we went to the 12 Apostles, actually. We had had such a fun and delicious experience there a few nights earlier, and there was so many dishes that went unordered, we felt we simply had to go again.
D and I were intent on trying dishes that we would not normally order. This time around, again on recommendation, an amarone risotto, a gorgeous dish of saffron shrimp au gratin and my first taste of monkfish.
The amarone risotto tasted exactly as you would expect a risotto that was made with a heady, heavy, sweet red wine instead of stock. With no other ingredients or accompaniments, the flavour was a little strong for my liking – not sure if it’s habit or preference, but the flavour of risotto for me is usually quite delicate. Still, I’m glad I tried a speciality of the region – presumably because they have a large supply of amarone (so jealous). And the risotto was cooked perfectly – with a good amount of bite and lots of gorgeous starch from the grains.
Saffron shrimp au gratin
The shrimp came on a bed of wilted spinach, smothered in cheese and then oven-baked so that the cheese melted over the shrimp. Oh. My. Goodness. Heaven on a plate. I never think of combining shrimp with cheese but that sweet and savoury mix worked beautifully together.
Pan-roasted monkfish with frutti di mare
Monkfish was my main course. It isn’t commonly found in Asia or Australia, and we’d seen it in the Venice Fish Markets – not really sure why it seems to be filleted so that it looks like it’s exploded like some alien, but assume because the only edible part of the fish is the tail (and it’s liver) – and looking at pictures of the whole fish, it’s a pretty ugly looking thing. Which is ironic because it tastes absolutely delicious. The texture of it is dense and sweet, similar to lobster-meat but not quite as heavy and is beautifully flaky. This came simply pan fried with a simple stock reduction and seafood with vegetables. I have to say, that in the whole of our trip, the Italians seem to really overseason and overcook their vegetables. Still, the fish was wonderful and I’m glad to have finally tasted this fish I hear so much about from watching travel/cooking programs.
Vanilla ice-cream with amaretti pastry and crushed hazelnuts
Of course we couldn’t skip dessert. Only this time we were more restrained and just ordered one – essentially a round ice-cream sandwich, with vanilla ice-cream in the centre, flaky amaretti pastry on top and bottom, and with the ice-cream dusted in crushed sugar and hazelnuts. The dish was warmed in a hot oven for literally 30 seconds before serving, melting the sugar and hazelnut mixture and providing you with incentive to eat it before all the ice-cream melted. I think it wasn’t on our table for much longer than it was in the oven.
I would recommend Verona to anyone who asks, and also this restaurant. Your dinner is sure to give you a true taste of Veronese food and wine, as well as its culture and history.
Corticela S. Marco 3,
37121, Verona, Italy
Tel: +39 045 596999
Closed Sunday and Monday evenings